The summer is as good a time as any to remember to stay hydrated.
Water is one of the most vital elements of life. It covers more than 70% of the earth’s surface. Meanwhile our bodies contain around 60 percent water, our brain 85% and our skin 70%.
How about we try and find better skin health through hydration, nutrition and mindful eating?
Our skin reflects our inner health, so always try to think holistically.
If you want to try and reach peak skin health, look fresh and feel energized, here are 5 simple steps that [comfort zone] suggest you should follow:
1. Consume 2 – 3 litres of water per day, 80% through what you drink, 20% through solid foods.
2. Drink a glass of water at room or warm temperature with freshly squeezed lemon juice and /or a tablespoon of organic apple cider vinegar to help eliminate toxins, awaken the intestine and rehydrate quickly.
3. Drinking slowly and regularly is better than gulping it in sudden bursts. Drink with small sips. Drinking a large amount of water too quickly makes it reach the bladder immediately, eliminating it via urination, before it has time to hydrate the body effectively.
4. Avoid drinking at meals because water interferes with the gastric juices and it may slow down digestion
5. And finally…drink before you get thirsty. Thirst is a late stimulus that arises when the body is dehydrated. Always keep a glass or a bottle of water handy.
Making a decision to introduce more nature into your life is the first step in seeing its healing powers. Consuming an overall natural and healthy diet will prevent skin problems and also help in faster recovery of skin cells.
The good news is that a lot of the water we intake can come from foods as well. This can make staying hydrated that much easier. Watermelon, cucumber, grapefruit, tomatoes, broccoli, cauliflower and celery are some of the foods that you can increase the intake of.
And here is my favourite summer recipe for keeping you cool in the summer and hydrated at all times:
GAZPACHO WITH FRESH BASIL FOAM:
Ingredients: 5.30oz tomatoes chopped and core removed
1/2 cup cucumber, peeled, seeded and coarsely chopped
1 spring onion bulb
1 garlic clove peeled
1 tbsp olive oil
1tsp of fresh lime juice
5 basil leaves
5 rapsberries (opitional)
Add salt to taste
Fresh chilli peppers ( optional, no seeds )
For the basil foam:
1 1/2 cup soya or almond milk
5-6 basil sprigs
1garlic clove peeled
A pinch of salt
Place the tomatoes, cucumber, bell pepper, spring onion, garlic clove, olive oil and fresh lime juice in a blender and blend until smooth. Add the basil leaves, raspberries and salt to taste and process for one more minute until creamy. Strain and refrigerate until ready to serve.
Prepare basil foam:
Remove the leaves from the basil sprigs. Bring the milk to the boil with the basil stems and garlic clove in the pan. Remove from the heat, add salt and let it cool. Remove the stems and garlic clove, pour the milk into a glass and add the basil leaves. Angle the blade of a hand blender and whip to obtain the foam. Pour the foam onto the gazpacho and serve immediately with toasted bread or diced vegetables. Use the non-foamy remainder in pasta or in a smoothie.
Staying hydrated never tasted so good.